PROTEIN-HAPPY QUINOA WRAPS
Ingredients:
FOR TAPENADE
- ½ cup minced sun-dried tomatoes (moist vacuum-packed, not oil-packed)
- ¼ cup minced kalamata olives
- 2 tablespoons chopped capers
- 2 tablespoons olive oil
- ¼ teaspoon red pepper flakes
FOR FILLING
- 1½ cups vegetable broth
- ½ cup dry quinoa
- ¼ cup packed golden raisins (optional)
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1½ tablespoons olive oil
- ¼ teaspoon red pepper flakes, to taste
- 1 ½ tablespoons minced red onion
- 1 clove garlic, minced
- Fine sea salt, to taste
- Cracked black pepper, to taste
- 2 tablespoons roasted salted pepitas
- ¾ cup cooked cannellini beans
- 2 tablespoons chopped fresh parsley
- 1 tablespoon minced fresh basil
FOR WRAPS
- Four 10-inch flour tortillas
- 1 red bell pepper, cored and cut into strips
- 1 small cucumber, cut into strips
Instructions
To make the tapenade :
- Combine all the ingredients in a food processor. Pulse a few times, but leave it chunky. Chill for at least 2 hours to let the flavors develop.
To make the quinoa:
- Bring the broth to a boil in a medium-size pot. Add the quinoa and cook for 8 minutes. Add the raisins and cook for 2 to 4 minutes longer, or until the quinoa is cooked and the telltale tail appears.
- Drain in a fine-mesh sieve.
- Set aside to cool completely. In the meantime, prepare the dressing by combining the vinegar, lemon juice, oil, red pepper flakes, onion, garlic, salt, pepper, pepitas, and beans in a large bowl. Add the quinoa mixture, parsley, and basil to the dressing and stir until well coated.
To assemble the wraps :
- In the middle of each wrap, spread 3 tablespoons tapenade. Top with a generous ½ cup quinoa filling. Divide the red bell pepper and cucumber among the wraps. Fold the ends in and roll closed.